Rocket is the Spin Doctor of the New Green Leaves that became very trendy in the late Nineties. Under Rocket the old, tired image has been ditched, and smart new leaves have come in; leaves to which we can relate. They are pre-washed, in bags, and free from dirt, (although lately, more and more of that dirt seems to stick). What was previously a bit abhorrent is now really, really good for you. Rocket has a bit of a cheeky kick and spiky, high-heeled leaves; a bit of a Green Leaf Babe. I wouldn’t want to cross Rocket in an international crisis, who knows where it might lead?
You can make this with any green leaves you want. I once made it with wild garlic that was growing in our garden, I wore my open-toed leather sandals to go and gather it.
60g Pine Nuts*
75g sunflower seeds
2 good handfuls of Rocket (or Spinach, Wild garlic, or a mix of as many as you want...)
10 tbsp olive oil
1 clove of garlic
4 big tomatoes
0.5tsp Dijon mustard
1tbsp red wine vinegar
Salt and black pepper to taste
*I’m a tad concerned that some readers may have a Pine Nut allergy. I feel the clue may be in the name. If this is the case you could substitute with any nut to which you don’t have an allergy, or with Sunflower Seeds. One reader has already advised that he steers clear of them due to other established nut allergies. Please try Baby Spinach Pesto if this is the case for you too.x
- Put olive oil into the liquidiser or blender
- Add pine nuts and sunflower seeds
- Add Rocket, garlic, mustard and vinegar
- Halve the tomatoes. Squeeze each half into the mixture, the aim is to get as much juice in as you can. If seeds and pulp fall in to, no worries. Discard the remains of the tomatoes
- Press play on your liquidiser. I have to pick mine up and shake it as it blends so that everything gets chewed up.
- If the mixture is too thick add some more oil and perhaps a splash of vinegar
I had this on a jacket spud the other day with some chilli flakes on the top. Yummy.
© Pig in the Kitchen 2007